Vincotto is a sticky, sweet paste in rural Italy by slowly cooking grape must until it caramelizes and thickens. In Ancient Rome it was called sapa, and in Ancient Greece it was called epsima.

Categories: Ancient Greek Apulia Calabria Condiment Cuisine of Basilicatait Fruit
Characteristic of: Ancient Roman cuisine Basilicata cuisine Italian cuisine
Derived from: Grape must
Also known as:
Ancient Greek: epsima
Latin: sapa
Wikidata ID: Q1702733
Wikipedia title: Vincotto
References:
Wikipedia article: Vincotto
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